Kkaennip-jjim (Seasoned Steamed Perilla Leaves)
Kkaennip-jjim is a beloved rice-stealer side dish. You mix a sweet, savory, and slightly spicy seasoning sauce, brush it between stacks of two or three perilla leaves layered on top of each other, then microwave for just a few minutes. The fragrant perilla soaks up the sauce and disappears with a bowl of rice in no time.
Ingredients
Main
- Perilla leaves40 leaves
- Onion1/2
- Green chili pepper2
- Red chili1
Seasoning
- Sugar2/3 tbsp
- Red pepper flakes (gochugaru)2 tbsp
- Soy sauce2 1/2 tbsp
- Sand lance fish sauce1 tbsp
- Water3 tbsp
- Minced garlic2/3 tbsp
Directions
- 1
In a bowl, combine 2/3 tbsp sugar, 2 tbsp gochugaru, 2 1/2 tbsp soy sauce, 1 tbsp sand lance fish sauce, 3 tbsp water, and 2/3 tbsp minced garlic, and mix well to make the seasoning sauce.
- 2
Add 1/2 finely julienned onion, 2 thinly sliced green chili peppers, and 1 red chili to the sauce and toss to coat evenly.
- 3
In a microwave-safe dish, stack the perilla leaves two or three at a time, brushing seasoning between the layers as you build them up.
- 4
Cover the dish with plastic wrap, microwave for 2 to 3 minutes (based on 700 W), and it's done. Adjust the time to your preferred texture.
Tips
Adjust the microwave time to your preferred texture: heat a little longer for softer leaves, or briefly to keep them crisp. Covering the dish with plastic wrap traps the steam so the perilla stays moist and doesn't dry out.